The grape and the vineyard

In our farm which covers about 36 hectares in the municipality of Montalto Uffugo, we have identified and selected an area that has the ideal exposure, position and composition for the production of a great Nerello.

Vinification

The techniques in the vineyard, including the summer thinning out, are all aimed to limit the production between 1000 and 1100 grams of grapes per plant. The grapes are selected individually by skilled hands and open eyes before starting the wine making, which takes into account, inter alia, a 20% draining and a long period of steeping.

The wine

Deep, violet-flecked  ruby red  colour;  complex, intense, persistent bouquet; lengthy finish with notes of wild red berries and minor hints of iris, cotugnata and eucalyptus  followed  by an enveloping and spicy taste with dense but not aggressive tannins.

Nerello cappuccio e

mascalese 100%

Montalto Uffugo

4 Ha

350 m.a.s.l.

Clayish

Spur pruned cordon

3500 vines per hectare

4,5 tons/hectar

Middle of September

20 days maceration on the skins with several punching downs, 20% draining

Stainless steel

Fully developed in barriques

5 months

14,50%

see also other wines